Rice Noodle-Shrimp Salad

Name: Rice Noodle-Shrimp Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters bean sprouts; 2 mediums carrots, coarsely grated; 59 milliliters fish sauce; 2 cloves garlic, grated; 591 milliliters mixed chopped herbs, such as cilantro, basil and mint; 1 jalapeno pepper, thinly sliced (remove seeds for less heat); 2 limes (1 zested, both juiced); 227 grams vermicelli rice noodles; 1 romaine lettuce heart, thinly sliced; 454 grams shrimp, peeled and deveined; 1 Tbsp sugar; 3 Tbsps vegetable oil

Rice Noodle-Shrimp Salad is a dairy free and pescatarian main course. This recipe serves 4. One serving contains 447 calories, 27g of protein, and 11g of fat. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up lime zest, sugar, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Whisk 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeno, sugar, half of the garlic and 1/2 cup water in a small bowl; set aside. Preheat a grill or grill pan to medium high.

Ingredients you will need

Vegetable Oil

Fish Sauce

Jalapeno Pepper

Garlic

Juice

Sugar

Water

Lime

Equipment you will use

Grill Pan

Grill

Whisk

Bowl

Combine the zest and juice of the remaining lime and the remaining garlic, 1 tablespoon vegetable oil and 2 teaspoons fish sauce in a medium bowl.

Ingredients you will need

Vegetable Oil

Fish Sauce

Garlic

Juice

Lime

Equipment you will use

Bowl

Add the shrimp and toss to coat. Grill the shrimp until lightly charred and opaque, about 2 minutes per side. Toss the noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Gradually add enough of the dressing to coat; toss. Divide among bowls and top with the shrimp.

Ingredients you will need

Bean Sprouts

Carrot

Pasta

Romaine

Shrimp

Herbs

Equipment you will use

Bowl

Grill

Drizzle with the dressing.

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

237milliliters

bean sprouts 2mediums

carrots, coarsely grated 59milliliters

fish sauce 2cloves

garlic, grated 591milliliters

mixed chopped herbs, such as cilantro, basil and mint 1

jalapeno pepper, thinly sliced (remove seeds for less heat)2

limes (1 zested, both juiced)227grams

vermicelli rice noodles 1

romaine lettuce heart, thinly sliced 454grams

shrimp, peeled and deveined 1Tbsp

sugar 3Tbsps

vegetable oil

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is The Calling Sullivan Vineyard Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 44 dollars.

The Calling Sullivan Vineyard Chardonnay

Beautiful concentrated ripe fruit and notes of creme brulee on the nose lead to a full palate of apple butter, ripe melon and hazelnut with integrated oak and a long persistent finish.